Bushmills Irish Whiskey is continuing its #BlackBushStories collaborative event series this summer, showcasing and celebrating the stories of Irish talent who have gone against the grain to follow their passion and become champions in their chosen field.

A collaboration with Cork native, Rob Krawczyk, will see the chef and charcuterie master host a meat curing masterclass at Drury Buildings in Dublin on Wednesday 25th July in association with Bushmills Irish Whiskey Ambassador and acclaimed bartender, Paul Rocks.

Rob is currently one of Ireland’s top trending chefs having recently opened his very first venture, Restaurant Chestnut, in Ballydehob. The intimate, 18-seat dining destination features its own smokehouse and in-house charcuterie.

Having worked under a string of high profile chefs including Michelin star chef Richard Corrigan in London, Alice Waters of Chez Pannise in San Francisco, and Martijn Kajuiter of Michelin-starred Cliff House Hotel, the renowned chef is flying the flag for all-Irish charcuterie, backed by his father, Frank Krawczyk, who set up West Cork Salamis in the late 1990s.

The ‘Black Bush Cured’ interactive event will open with Paul delivering an educational tasting session on some of Bushmills’ best-loved whiskeys, sharing the history and heritage of the iconic Irish brand. Rob will then present a hands-on charcuterie masterclass where attendees will be taught how to cure and smoke meat. The evening will close with guests having the opportunity to sample Black Bush, expertly paired with one of Rob’s own creations – Black Bush Spiced Beef – which brings out the rich character of the whiskey and, in turn, the whiskey enhances the subtle cure mix of spices in the beef.

To register for ‘Black Bush Cured’ and to hear more about Rob’s story, visit blackbushstories.com. To join in the conversation and keep up to date with the #BlackBushStories series, follow Bushmills Irish Whiskey on social media.